Ok, so I’m trying to make healthier choices in my life. Exercise on a regular basis, eat better, etc. Surprisingly, one of the easiest changes I’ve made has been adding in lots and lots of green veggies. Turns out I’m not half bad at cooking veggies. At least, I’m not half bad after some serious trial and error.
The veggie I’m most proud of is the humble Brussel sprout. Because who knew they could taste so good? Also proud because I had to eat a lot of not so tasty Brussel sprouts before figuring out how to cook them the way I like them. My mom loves Brussel sprouts, and she throws a huge thing of whole sprouts in the oven, sprinkled with balsamic, salt and pepper and they taste great! When I tried to copy it they never cooked all the way through.
Then I tried making Brussel sprout chips after seeing them online. These too didn’t turn out for me. I don’t have the best knife skills so they cooked unevenly.
Undaunted, I decided to give up on the oven and the idea that my family will ever eat Brussel sprouts with me. So the following recipe is for a single serving.
- 5-6 decent sized Brussel sprouts
- olive oil
- lemon juice
- garlic salt
- lemon pepper
- Halve or quarter the Brussel sprouts depending on how big they are and how quickly you want them to cook
- Warm up a medium frying to medium high heat
- Throw in your sprouts with some olive oil (I use about 1 teaspoon) and lemon juice (about 1/4 teaspoon)
- Season them with garlic salt and lemon pepper.
- Cover them for about two minutes, or until the sprouts are bright green.
- Uncover and continue to cook until they are as crispy and brown as you like them.
**** I always break my sprouts apart while I cook them. Not only do they cook faster, but the little “leaves” of the sprouts turn into crispy little Brussel sprout chips.****
The acidity of the lemon juice really makes these pop. And getting them nice and crispy makes me pine less for potato chips. They are also super filling without a lot of calories. In conclusion; Brussel sprouts for the win!